Physicochemical characterization of ten blackcurrant (Ribes nigrum) cultivars, their bioactivity related to type 2 diabetes and inflammation, and chemical changes after lactic acid fermentation
type: CreativeWork
description: Blackcurrants (Ribes nigrum) are small, astringent berries that are not well known in the United States due to being banned for almost a century from the spread of a fungus that threatened the timber industry. However, new fungus resistant cultivars of blackcurrants have been created, and the high amounts of bioactive compounds, vitamins, minerals, and antioxidants in the currants, have started to create growing interest in developing the U.S. blackcurrant industry. Fermentation of berry juice is a possible way to create a blackcurrant product with a longer shelf life, enhanced bioactive compounds and antioxidants, and an improved sensory experience. The objective of this research was to characterize ten blackcurrant varieties and their juices, including analyzing their effect on inhibition of markers of type two diabetes and inflammation. In addition, evaluate the impact of lactobacilli fermentation of blackcurrant juice on phenolic compounds and antioxidant capacity. Blackcurrant cultivars (Ben Lomond, Blackcomb, Cheakamus, Consort, Coronet, Nicola, Stikine, Titania, Tiben, and Whistler) were juiced and analyzed physically and chemically. The mass, length, width, percent skins and seeds, and the juice yield were measured for the whole berries. The juice was analyzed by density, pH, BRIX, total acidity, viscosity, and color. For phenolic analysis, total polyphenols (TP), total anthocyanins (TA), total condensed tannins (TT), and quantification of the four major anthocyanins were completed. Antioxidant capacity and inhibition of markers of type two diabetes and inflammation were also analyzed, which included dipeptidyl peptidase-IV, α-amylase, α-glucosidase, nitric oxide synthase, and cyclooxygenase-2. Seven strains of lactic acid bacteria were analyzed of tannase and ß-glucosidase activity. The cultivar Blackcomb was chosen along with four strains of lactic acid bacteria (L. plantarum A, L. paracasei B, L. rhamnosus C, and L. plantarum D) to ferment the blackcurran…
abstract: Blackcurrants (Ribes nigrum) are small, astringent berries that are not well known in the United States due to being banned for almost a century from the spread of a fungus that threatened the timber industry. However, new fungus resistant cultivars of blackcurrants have been created, and the high amounts of bioactive compounds, vitamins, minerals, and antioxidants in the currants, have started to create growing interest in developing the U.S. blackcurrant industry. Fermentation of berry juice is a possible way to create a blackcurrant product with a longer shelf life, enhanced bioactive compounds and antioxidants, and an improved sensory experience. The objective of this research was to characterize ten blackcurrant varieties and their juices, including analyzing their effect on inhibition of markers of type two diabetes and inflammation. In addition, evaluate the impact of lactobacilli fermentation of blackcurrant juice on phenolic compounds and antioxidant capacity. Blackcurrant cultivars (Ben Lomond, Blackcomb, Cheakamus, Consort, Coronet, Nicola, Stikine, Titania, Tiben, and Whistler) were juiced and analyzed physically and chemically. The mass, length, width, percent skins and seeds, and the juice yield were measured for the whole berries. The juice was analyzed by density, pH, BRIX, total acidity, viscosity, and color. For phenolic analysis, total polyphenols (TP), total anthocyanins (TA), total condensed tannins (TT), and quantification of the four major anthocyanins were completed. Antioxidant capacity and inhibition of markers of type two diabetes and inflammation were also analyzed, which included dipeptidyl peptidase-IV, α-amylase, α-glucosidase, nitric oxide synthase, and cyclooxygenase-2. Seven strains of lactic acid bacteria were analyzed of tannase and ß-glucosidase activity. The cultivar Blackcomb was chosen along with four strains of lactic acid bacteria (L. plantarum A, L. paracasei B, L. rhamnosus C, and L. plantarum D) to ferment the blackcurran…
author: Kowalski, Rebecca Anne
language: en
keywords: β-glucosidase, Blackcurrants, Inflammation, Lactic acid fermentation, Phenolic compounds, Ribes nigrum, Tannase, Type 2 diabetes
date published: 2021-05
date modified: 2026-07-22T22:24:56Z
provider: University of Illinois - Urbana-Champaign
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Illinois at Urbana-Champaign

PropertyValue
property ID: Handle
value: https://hdl.handle.net/2142/117882